BBQing Reefers - What's on your grill/smoker?

[cracker]

I'm grilling salmon & asparagus for Thanks Giving ! Oh also brussel sprouts. YUK!
Moma wants salmon my bro wants brussels .

 

[Aquaholics4u]

How long did delivery take on that unit. I can't believe I'm saying this on an aquarium board, but I think my tax return is turning into that model!

I picked it up locally in Houston.

 

[Reef-junky]

Wish I was out there grilling

: (

 

[Reef-junky]

Fireing up my dads grill later. Hotdogs ect

 

[gcarroll]

I’m rockin and rollin now!

 

[AquaticLifeProducts]

Brined, smoked at 225 for 2 hours turned to 350 to finish it off. Almost ready!!

 

[gcarroll]

I’m done! And looking oh so good!

 

[Brew12]

Brined, smoked at 225 for 2 hours turned to 350 to finish it off. Almost ready!!

I’m done! And looking oh so good!

Man guys, those turkeys look fantastic!

It was just the wife and I today and she doesn't care for smoked foods. I put my man card in the safe and did a turkey breast sous vide. Turned out really good, but not as good as smoked.

 

[AquaticLifeProducts]

Been wanting to try sous vide, which model do you have and do you recommend?

 

[chefjpaul]

Been wanting to try sous vide, which model do you have and do you recommend?

200 whole sous vide Turkeys chillin on ice yesterday.

 

[KStatefan]

 

[Reef-junky]

My dinner

 

[Brew12]

Been wanting to try sous vide, which model do you have and do you recommend?

I have the Anova and it seems to work very well.

 

[lewisriverfisherman]

My Turkey I did today Happy Thanksgiving to you all!

 

[Metasyntactic]

Second furthest on the right kept giving me a dirty look. I called him Benny.

Benny all butchered and cleaned up.


Brined for 24 hours, injected with butter, and smoked vertically for 10 hours. Honestly the absolute best turkey I've ever had in my life. Never going frozen again. It was so insanely moist that nobody even tried to put gravy on it.

I'm thinking a smoked leg of lamb for Christmas.

 

[AquaticLifeProducts]

Second furthest on the right kept giving me a dirty look. I called him Benny.

Benny all butchered and cleaned up.


Brined for 24 hours, injected with butter, and smoked vertically for 10 hours. Honestly the absolute best turkey I've ever had in my life. Never going frozen again. It was so insanely moist that nobody even tried to put gravy on it.

I'm thinking a smoked leg of lamb for Christmas.

That’s beautiful!!!!

 

[hdsoftail1065]

I plan on brining and then injecting creole butter. I originally was going to go with a dry brine this year but I instead picked up the brine that @hdsoftail1065 was mentioning from Costco.

What did you think of that brine?

 

[Katrina71]

Never tried sous vide. So it's almost a low temp pressure cooker? I do inject my turkey with creole butter!!

 

[Brew12]

Never tried sous vide. So it's almost a low temp pressure cooker? I do inject my turkey with creole butter!!

Not a pressure cooker at all. Pressure cooking makes things cook faster. Sous vide cooking is very slow. The concept is that you put the food into the temperature controlled water until it reaches the same temperature as the water. Makes it very hard to over cook something. Want your steak cooked to 127F? Set the sous vide to 127 and let it sit in there for 1 to 2 hours. Too long and it starts impacting the texture

 

[Metasyntactic]

Not a pressure cooker at all. Pressure cooking makes things cook faster. Sous vide cooking is very slow. The concept is that you put the food into the temperature controlled water until it reaches the same temperature as the water. Makes it very hard to over cook something. Want your steak cooked to 127F? Set the sous vide to 127 and let it sit in there for 1 to 2 hours. Too long and it starts impacting the texture

Sous vide is honestly my absolute favorite way to cook meats. It's literally he only way I'll cook a pork chop. It's just a shame that it adds time and complexity to cooking.